Grain-Free Pumpkin Cinnamon Rolls

I was challenged to create a cinnamon roll recipe that is grain free…and what a challenge it has been! ? Finding the right balance of grain-free flours has been quite the learning experience. But after my 3rd batch, I think I’ve mastered the art of these decadent treats! ?? In fact, I was too busy enjoying them (yes, there was more than one) for dessert, that I procrastinated writing this post! They are THAT good!

Quick Confession! I was never a fan of pumpkin growing up. ? It was probably a pumpkin scone from Starbucks that quickly had me swooning over EVERYTHING PUMPKIN. Since I’m still not a fan of pumpkin pie, these will be MY pumpkin “pie” on Thursday.

?Keep in mind: a common misconception when eating grain/dairy free sweets is that you can have more. But they are still filled with nut flour and organic and natural forms of sugar. So while it’s easier on the gut, meaning less guilt for me, they should still be consumed in moderation.

1.5 tsp Coconut flour for dusting on the parchment paper for rolling out.

FILLING

2 T. + 1T Palm shortening

¼ c. Coconut sugar

⅓ c. Honey

1 T cinnamon

8 dates, pitted and chopped

MAPLE GLAZE

1 cup organic powdered sugar

1 T full fat coconut milk

1 T pure maple syrup

Instructions

Using a food processor, mix the dry ingredients. Keep in mind that coconut flour is very finicky and being off by 1 T can completely ruin your recipe. So, never scoop the flour. Gently spoon it in and scrape off the excess on top. In other words, don’t pack it in or sift it.

Then slowly add the wet ingredients in the order listed, mixing as you go.

1.5 tsp Coconut flour for dusting on the parchment paper for rolling out.

Chill the dough for 30 minutes. While chilling, make the filling. Melt the palm shortening and stir in the ingredients in order.

Sprinkle 1 tsp of coconut flour on a sheet of parchment paper. Place the dough on that sheet and sprinkle another ½ tsp of coconut flour on top. Then place the 2nd sheet of parchment paper on top. Using a rolling pin, roll it out to about ¼ inch thick. I used the parchment paper to help me roll it. This dough is sticky and you don’t want to touch it too much. This will decrease the amount you have to touch it. Using a pastry brush, spread the filling evenly on the dough.

Gently use the parchment paper to start rolling the dough into a log. You can use your hands to gently roll, but again, avoid touching the dough more than you have to. Melt the last tablespoon of palm shortening and brush it on the outside of the dough.

Cut the roll into 1 ½ inch pieces (I didn’t measure, but about 9-10 rolls.) Place in a baking dish and bake at 350 degrees for 35 minutes.

Place the organic powdered sugar in a bowl and add the wet ingredients. Using a fork, mix together. It will come together to a thick glaze. Frost after the cinnamon rolls have been cooled for 15 minutes.